Brook Trout Meuniere

Brook trout is a relatively inexpensive fish that has a delicate flavor and wonderful texture and cooks quickly especially when fried. Brook trout is small enough to fry in the pan whole and makes a superb fish recipes presentation in the dinner table.

When it comes to super fresh fish, the best way to enjoy it is with as little seasoning as possible so that its natural flavor can be savored to the bone for healthy meals.



Ingredients

6 brook trout, cleaned and fins removed (heads and tails in tact)
Milk
1/3 cup flour
½ teaspoon salt
Freshly ground pepper
Peanut oil
2/3 cup butter
Lemon slices
Fresh parsley, chopped

Preparation Instructions

1. Pour some milk into a shallow baking dish. Dip each trout into the milk, then drain on paper towels.

2. In another shallow baking dish, stir together the flour, salt, and pepper. Dredge the trout in this mixture and shake off any excess.

3. Place a large skillet over medium high heat. Add enough ¼ in. of oil. When the oil is hot, add the trout, working in batches, and browning on both sides. Remove to a serving dish or platter.

4. Drain off any remaining fat in the skillet and wipe the skillet down with a paper towel. Add the butter to the pan. Melt and cook until it’s a golden brown. Spoon the butter over the trout and sprinkle the fish with chopped parsley. Garnish with lemon slices.